Karnataka style Honagone soppu bassaru palya recipe
Honagane soppu Bassaru Palya or stir fry or usli with step by step recipe. This is a two in one recipe in which we make both rasam and stir fry. It is served with rice, ragi balls, chapati. Its healthy vegan protein rich Karnataka style side dish.
Servings: 4 people
Equipment
- Collecting bowl
- Colander
- Cooking vessel
- Pressure cooker
- frying pan
- Mixer grinder
Ingredients
- 2 cups Honagone soppu greens (chopped )
- ½ cup Green gram or hesaru kalu (soaked overnight)
- ¾ cup Toor dal or togaribele
For Bassaru
- 1 tbsp Oil
- 1 small Cinnamon stick
- ¼ cup Onion chopped
- 3-4 nos Garlic pods
- 1 tbsp Ginger chopped
- ¼ cup Tomato chopped
- 4-5 nos nos. Red chilies
- ½ tsp Turmeric powder
- 1 tbsp Jaggery grated
- 2 tsp Tamarind paste
- Salt as per taste
- Water as required
For tempering bassaru
- 1 tsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin or jeera seeds
- 8 to 10 no Curry leaves
For palya or stir fry
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 no. Onion (chopped)
- 2 no. Green chilies
- 5 - 6 no. Garlic pieces (chopped)
- ½ tbsp Tamarind paste
- Salt as per taste
Instructions
Preparations:
- We must soak green gram overnight in water before using it in this recipe. Toor dal is soaked in water for 30 minutes before pressure cooking it.
- Clean the honagone soppu, separate the tender leaves from the stems and clean wash them and keep this aside. As the leaves are small and tender, wash them just before cooking otherwise they tend to smell rotten.
- Next we must pressure cook honagone soppu, green gram and toor dal.
Sieving the cooked mixture:
- After pressure cooking, take a sieve or colander and a vessel which is slightly larger than colander, so that we do not spill the stock.
- Place the colander on vessel and pour the cooked mixture into the colander. The stock gets collected in the vessel. Allow it to sieve for 15 to 20 minutes, so that you can collect the complete stock. Keep this stock and drained mixture aside until we cook further.
Preparation of masala:
- Heat a pan, add oil, cinnamon, finely chopped onion, garlic pods, ginger pieces, tomato pieces, red chilies as per taste. Fry well.
- Cool this mixture, add little cooked greens and dal mixture. Make a fine paste. Here we add cooked dal mixture this helps to thicken the bassaru and gives added aroma.
Making bassaru:
- Heat a cooking vessel, add the stock, and begin boiling. Add the ground masala, turmeric powder, jaggery powder, tamarind paste and salt as per taste preference. Adjust tamarind paste as per tanginess of tomato used in masala.
- Rasam starts to thicken as we cook. Keep stirring to prevent any burning at the bottom. Add water to get required consistency.
Tempering the bassaru
- Heat coconut oil, saute mustard seeds, cumin seeds with curry leaves. Fry curry leaves until they are crisp.
- Pour this into cooked Honagone hesarukalu bassaru. Lets make the palya from drained greens lentil mixture.
Making palya or stir fry or usli:
- After sieving and removing the stock, we will use this in making palya.
- Heat a pan, add oil and saute mustard seeds, next add finely chopped onion, green chilies and garlic pods. Fry well until raw smell vanishes.
- Add drained greens mixture to the fried spices, add tamarind paste and salt as per taste. Mix well and cook for few minutes until everything combines well. Continuously stir well to prevent the palya from sticking to bottom.
- Honagone soppu green gram palya is ready to be served
- Since this is two in one recipe, both honagone soppu bassaru and palya can be served rice, chapati and pairs best with ragi mudde or ragi balls.
Video
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Notes
Well cleaned greens should be used to make bassaru.
Greens should be chopped fine for better cooking.
Green gram should be soaked overnight and cooked properly. However, it should not be mushy when cooked.
Do not skip adding quarter cup of cooked greens and lentil mixture. This helps in thickening the bassaru with added flavour.
Add tamarind paste, jaggery and salt as per taste.
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